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Slow Roasted Salmon with Citrus Salsa Verde Recipe
Ash Tyrrell

Slow Roasted Salmon with Citrus Salsa Verde Recipe

I made this Slow Roasted Salmon with Citrus Salsa Verde on a quiet Sunday evening, and I honestly didn’t expect it to steal the show the way it did. The salmon came out buttery and tender, almost melting under my fork.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1½ to 2 pounds center-cut salmon fillet skin-on – Choose high-quality, fresh salmon for the best flavor and texture. A thick, even fillet ensures gentle, uniform cooking.
  • 1½ teaspoons kosher salt – Enhances the natural richness of the salmon. Season evenly for balanced flavor.
  • ½ teaspoon freshly ground black pepper – Adds mild heat and depth. Freshly cracked pepper works best.
  • ¼ cup extra-virgin olive oil divided – Keeps the salmon moist while roasting and forms the base of the salsa verde. Use good-quality olive oil for a clean taste.
  • 1 small shallot finely minced – Provides delicate sweetness and sharpness without overpowering the fish.
  • 1 garlic clove finely grated – Grating releases more flavor than chopping. Use fresh garlic for brightness.
  • 1 teaspoon lemon zest – Adds intense citrus aroma without extra acidity. Zest before juicing.
  • 2 tablespoons fresh lemon juice – Brings freshness and balances the richness of the salmon.
  • 1 tablespoon orange zest – Adds subtle sweetness and floral citrus notes.
  • 2 tablespoons orange juice – Softens the acidity of lemon and brightens the salsa.
  • ¼ cup fresh parsley finely chopped – Adds freshness and color. Chop just before using for the best flavor.
  • 2 tablespoons fresh mint finely chopped – Gives the salsa a cooling, fragrant twist.
  • 1 tablespoon fresh chives finely chopped – Adds mild onion flavor without sharpness.
  • 1 tablespoon capers finely chopped – Delivers briny, salty pops that contrast beautifully with citrus.
  • ½ teaspoon red pepper flakes – Optional but adds gentle heat to balance sweetness.

Method
 

  1. Preheat your oven to 275°F. I like to pat the salmon dry with paper towels so the seasoning sticks properly, then place it skin-side down on a parchment-lined baking sheet. Drizzle with olive oil and season evenly with salt and pepper, making sure every inch is coated for balanced flavor.
  2. Place the salmon in the oven and let it roast slowly for about 25 to 30 minutes. The low temperature allows the fish to cook evenly and stay incredibly moist. You’ll know it’s ready when it flakes gently with a fork and looks slightly translucent in the center.
  3. While the salmon roasts, combine the shallot, grated garlic, lemon zest, lemon juice, orange zest, and orange juice in a bowl. Stir in the chopped parsley, mint, chives, and capers, then drizzle in the remaining olive oil. Mix until everything is well combined and finish with red pepper flakes if you like a little heat.
  4. Once the salmon is done, let it rest for about 5 minutes to allow the juices to redistribute. Spoon the citrus salsa verde generously over the top just before serving. The warmth of the salmon slightly softens the herbs, releasing their fragrance beautifully.

Notes

  • I always let the salmon sit at room temperature for about 15 minutes before roasting; it cooks more evenly that way.
  • I taste the salsa before serving and adjust salt or citrus as needed because balance is everything.
  • I prefer chopping herbs by hand instead of using a food processor; it keeps the texture fresh and vibrant.
  • I drizzle a tiny bit of flaky sea salt on top right before serving for a subtle crunch.
  • I sometimes add thin slices of fresh citrus on top for a stunning presentation.